Chili Cheesecake

Course : Cheesecakes
Serves: 1
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2 tablespoons Butter for greasing pan
1 1/2 cups corn chips finely crushed
1/3 cup butter
2 pounds cream cheese at room temperature -- See Note
1/3 cup heavy cream
4 extra large eggs
2 teaspoons mild chili powder
1 medium chipotle peppers minced
1 cup smoked Gouda cheese shredded or grated
1 medium onion coarsely chopped and sauteed in 3 tablespoons butter
1/2 cup cilantro finely chopped
1/3 cup very lean smoked ham -- minced

Preparation / Directions:

Preheat the oven to 300 degrees with the rack in the center position. Butter a 10-inch layer pan with 3-inch sides. Grind the corn chips in a food processor until very fine. Add the butter and pulse a couple of times. Use this mixture to coat the bottom and halfway up the sides of the pan. Place the cream cheese, cream, eggs, chili powder, and peppers into the food processor and process until completely mixed. Add the last 4 ingredients and pulse a few times to incorporate. (Do not process to a smooth consistency.) Pour the batter into the prepared pan, shake to level the top and set the pan in a large roasting pan. Add hot water to a depth of 2 inches up the side of the cake pan. Place in oven and bake for 1 hour and 45 minutes. At the end of this time turn off the oven, but let the cake remain in the oven with the door closed for 1 more hour. Remove the pan to a counter and let rest for at least 1 hour more or until completely cool. Do not refrigerate. Serve with crackers or sturdy tortilla chips. Note: Do not use whipped cream cheese.


Nutritional Information:

1605 Calories (kcal); 147g Total Fat; (81% calories from fat); 63g Protein; 12g Carbohydrate; 1395mg Cholesterol; 1946mg Sodium

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